Method

Peel, core and slice the apples. Halve, stone and quarter the plums. Put the apples in a pan with the lemon juice, sugar and 1 tbsp water. Bring to the boil, then cover and cook gently for 5 minutes. Add the plums and cook for a further 5 minutes.

Turn the fruit into the prepared dish. Tip the flour and cinnamon into a bowl, add the butter, cut into small pieces and rub in with your fingertips. Stir in the sugar, then add the egg and milk and mix lightly to a soft batter (this can be done in the food processor).

Drop tablespoonsful of the batter over the fruit, leaving gaps where the fruit peers through, then scatter over the nuts. Bake for 25-30 minutes until the topping has a crisp brown crust.

isn't cobbler made with buttermilk? I added 1 tablespoon lemon juice to the milk and left to stand for five minutes before using. Also raisins make a good alternative to walnuts - but mix them in the dough instead of sprinkling on top :)

I liked this pudding. I made twice the amount of cobbler. Before I added the egg & milk I halved the mixture and used one lot for crumble. So, had 2 puds for half the work. Also both great for freezing.

I liked this pudding. I made twice the amount of cobbler. Before I added the egg & milk I halved the mixture and used one lot for crumble. So, had 2 puds for half the work. Also both great for freezing.

Just made this for the second time and I love it for the easy and speed of cooking! Varied it slightly tonight and replaced the plums with gooseberries, lemon juice with (a good slug of) ameretto and chopped nuts sprinkled over the top. It was more liquid than my first attempt due to the ameretto but tasted amazing.

My fruit went a bit mushy first time when precooking. Tried it again but microwaved the apple slices briefly to soften. Omitted the lemon juice and water and halved the sugar. Left the plums raw and added a few blackberries. Preferred the chunkier fruit and it tasted delicious!

Questions (1)

Tips (1)

dianasparkler20th Dec, 2013

This is a terrific pud, served with cream or custard. But I put in a third of the sugar because this is too sweet. I made a triple quantity, it keeps and freezes well. Sometimes do apple and pear, with flaked almonds on top, just cut the apple up smaller than the pear to cook at the same time. A shot of red wine also adds colour!

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